Step by step

Method

4 steps

1. 1

   Melt 2 tablespoons butter (or oil) in a heavy pot over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks; cook 6–8 minutes until the onion softens and the carrots start to lose their raw crunch. Stir in 3 minced garlic cloves for 30 seconds until fragrant.

2. 2

   Pour in 8 cups turkey or chicken broth, 1 teaspoon thyme, and 1 bay leaf. Bring to a simmer and cook 15 minutes so the vegetables soften and the broth tastes savory.

3. 3

   Add 2 cups egg noodles (or rice) and cook until tender — noodles usually 6–8 minutes. Stir in 2–3 cups shredded leftover turkey and 1 cup frozen peas; heat 5 minutes until the turkey is hot through and the peas turn bright green.

4. 4

   Pull out the bay leaf. Season with salt and pepper, and finish with chopped parsley. You want a cozy, broth-rich soup with tender noodles and turkey in every spoonful — not thin watery stock or mushy overcooked noodles.